Friday, June 6, 2014

Bourbon Nut Bread

This bread makes a great gift for the holidays.
This is another one of Aunt Faye's original  recipes.

Here's what you'll need:
3 - 9"X 5" Loaf Pans brushed well with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and keep it in a jar in the refrigerator. I always have it available for all of my baking needs. It's the best pan release. It's incredible when baking in Bundt Pans that have intricate designs.

I serve it with my Bourbon Sauce. (recipe to follow)

8 eggs, separated
3 C Granulated Sugar
4 sticks of Butter (1 pound)
3 C sifted Flour
1/2 C Bourbon
2 tsp Vanilla Extract
2 tsp Almond Extract
1 C chopped Pecans

Is a large mixing bowl:
Egg Whites
Beat until soft peaks form.
Add 1 C of the Sugar and continue beating until stiff peak stage.
Set aside.

In a Stand Mixer with a paddle attachment:
Remaining Sugar
Beat until creamy smooth, about 3 minutes.
Add Egg Yolks one at a time, beating well after each yolk.

Add Flour in thirds with the Bourbon, alternating and mix well.
Vanilla Extract
Almond Extract
Mix well.

Gently fold in Egg Whites.
Pour into the loaf pans.
Bake at 350 degrees for 1 hour.
Remove pans from the oven, cool on a rack for 10 minutes .
Invert onto a cooling rack covered with Parchment Paper and cool completely.

Serve with my Bourbon Sauce:

1 C  Granulated Sugar
1/2 C Butter, melted
1 Egg, beaten
1/4 C Irish Whiskey
1 tsp Vanilla

Heat Sugar and Butter in a saucepan
Add Egg, whisk well
Remove from heat
Add Irish Whiskey
Whisk well and return to heat until it thickens, whisking
Remove from heat and add Vanilla.

Transfer to a jar and keep refrigerated.
It can be served cold or reheated.

Peace in the Kitchen!

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